Sunday, May 1, 2016

I love spicy foods of the southwest and south of the border fixings. Today I'm featuring a brightly colored taco dish that melds together the flavors of beans, rice, veggies, herbs, and spices in a convenient corn package.Taco parties are great fun. Why not make one for Cinco De Mayo? It's a holiday that commemorates the Mexican army's
1862 victory over France at the Battle of Puebla during the Franco-Mexican War
(1861-1867). Although it is a relatively minor holiday in Mexico, here in the
United States, May 5th festivities often include events that
showcase Mexican culture and heritage with parades, mariachi music, street
festivals, and food.

Spicy foods fit the bill in my family and this vegan, gluten free recipe knows what I'm talking about. Its bold taste and eye appeal comes from cayenne and jalapeño pepper, carrots, zucchini, pinto beans, brown rice and salsa. Orange, green, red, brown, golden yellow, and purple clue you in to a rainbow of health benefits. Its vibrant taste is a feast for the palate.

1. If you choose to use home cooked beans (about half the price of the same amount of canned ones), start this recipe the night before you want to eat them. Pick over and rinse beans to remove extraneous matter. Soak beans in enough water to cover beans and rise above that level by at least 2 inches. Soak for at least 6-8 hours. See this link for details about how to use Various Methods to Prep Beans.2. The next day, spill out bean soaking water, and rinse well.Preheat oven to 350 degrees. Place 1 1/2 cups beans in a Dutch oven, stainless steel pot, or roasting pan that has a tight lid. Add enough fresh water to cover beans completely. Then add 2 Tablespoons of chili powder, 1/2 jalapeñopepper (use gloves to remove seeds and mince fine), 1/8 teaspoon cayenne pepper, 4 Tablespoons nutritional yeast, and fresh chopped cilantro. Stir. Cover and put pot in the oven. Cook for at least 1 hour and 15 minutes or longer. Cooking time is influenced by how fresh the beans are, your altitude, and whether your oven temperature is accurate. Cooking beans in the oven is the method I prefer. Beans are succulent and don't need frequent stirring like those you cook on the range. Check beans for doneness at 45 minutes. If a fork can't pierce and cut a bean easily, continue cooking and check every 15 minutes from then on. While beans bake, cook organic brown rice according to package directions, but use vegetable broth in the recipe instead of water.

4. While the beans and rice are cooking, shred carrots, zucchini, and cabbage (use red or green) in the food processor. Then, change the blade and chop onion and garlic. Put each in its own dish.5. After warming hard taco shells in a preheated 350 degree oven for no more than 5 minutes, assemble tacos so they look like the picture at the top of this blog. If you're using soft corn tortillas like the 2 pictures below (the ones I used are made from fresh organic sprouted corn), put them on a baking sheet and pile on the fixings. Then heat until all ingredients are thoroughly heated (about 10 minutes at 350 degrees). Serve immediately.

soft tacos with kidney beans, carrots, zucchini, red onion, salsa, and brown rice on the side

soft tacos curl up as they cook

Homemade tomato salsa makes a fabulous topping for tacos, and here's how to mix it up!

Nancy Andres' Freshly Made Tomato Salsa

Ingredients4 large vine ripened organic tomatoes (approx. 4 cups tomatoes)1 teaspoon organic tomato paste and 1 teaspoon water to blend2 Tablespoons lime or lemon juice1 medium onion 1/2jalapeño pepper1 teaspoon red pepper flakes1/4 cup fresh parsley 1 clove garlicWhat to do: 1. Put jalapeño, red pepper flakes, and parsley in the bowl of a food processor and pulse to a fine consistency. Add other ingredients, except garlic. Pulse until the salsa is liquid-y, yet small chunks of onion and tomato are still visible. 2. Add garlic and pulse for 30 seconds more. This preparation method prevents garlic from becoming overpowering, as the smaller the pieces of garlic the more intense the flavor. 3. Aaah. Let the elements in this salsa come together for at least 15-30 minutes before serving. There you have it. Freshly made tomato salsa. Refrigerate when not serving.

This recipe is a simple to prepare brunch idea, one that's ideal to serve to any woman you care about on Mother's Day. Moms come in many
shapes and sizes, and some can't celebrate with their family on this day. Others haven't birthed children and/or are step moms. Show your appreciation to that best friend, neighbor, or teacher who held your hand when you
grieved the loss of your dog. Perhaps you'll reach out to that aunt or sister
who hears you, whenever you need to vent your feelings. How about serving this festive dish to a woman who was there for you, when you cried your eyes out
over the breakup of a long term relationship. Is there a special woman at
your business who cheers you on and is happy for your success? Most women are natural nurturers and Mother's Day is an opportune time
to salute those you feel blessed to know.

Tacos are tasty additions for any eating plan. No need to wait for a special occasion to serve them. When you're entertaining a crowd, serve Tacos on a taco bar. Assemble bowls of guacamole, salsa, refried beans, chili peppers, garbanzo beans, pumpkin seeds, shredded daikon, shredded jicama, marinated red peppers, olives, tomatoes, onions, cucumbers, and chopped nuts. It's a fun way for family and friends to participate in food preparation.

Before you go, please take a moment to comment, ask questions, and share your favorite taco or salsa recipes and/or Mother's Day memory. Thanks for reading this post at Colors 4 Health. If you enjoyed the information and ideas I provided, add me to your online reading list (the URL is www.colors4health.com) or Google+ friend connect to assure you don't miss a thing.